Rotisserie Chicken

Ingredients

• 1 whole chicken, about 4 pounds
• 2 tablespoons Kosher salt
• 2 tablespoons butter, melted
• Type of fire: three-zone split
• Grill heat: medium-high

Directions

1. Blot the chicken very dry with paper towels. Season the outside and the cavity with salt. Put the chicken on a wire rack inside a baking sheet, then refrigerate it overnight.
2. Prick the chicken all over with a skewer. Fold the wings under the bird, then tie the legs together with butcher twine. Slide the spit through the cavity and tighten the rotisserie forks to hold the chicken in place.
3. Light 1 chimney full of charcoal. Once the coals are burning and coated with gray ash, empty them onto the charcoal grate and arrange them on opposite sides. Set a foil pan in the space between the 2 piles of coals. Add another 1/4-1/3 chimney of charcoal to each pile, and wait until that charcoal is also lit and ashy.
4. Set the spit onto the rotisserie and brush the chicken all over with melted butter. Close the grill and cook over medium-high heat until the skin is browned and an instant-read thermometer inserted into the thickest part of the breast reads between 155 and 160ºF, 30 to 45 minutes. Take the chicken off the grill and rest it for 10 minutes. Pull out the spit, carve the chicken, and serve.